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Sweet & Spicy Tomato Jam


  • About 10 lbs. of beefsteak tomatoes mix of red, orange and yellow tomatoes PLUS 1-2 green tomatoes for tartness and texture
  • 1 large red onion chopped coarsely
  • 1 large yellow or white onion chopped coarsely
  • 4 garlic cloves don’t be afraid of this much garlic; there are a lot of tomatoes going into this hot tub party, minced
  • ¾ cup freshly squeezed lime juice
  • ¾ cup apple cider vinegar
  • 1 cup organic cane sugar
  • ½ cup date paste
  • 3 tablespoons blackstrap molasses
  • 2 tablespoons sea salt
  • 1 tablespoon each smoked paprika and ground ginger
  • 2 teaspoons Chinese Five Spice


  1. Get your hands on some tomatoes. Some of mine wouldn't win a beauty contest but they taste just as good as the ones that look like they could win first place at the county state fair. Pretty or not, they pack a wallop of flavour so this is a great use for less-than-perfect tomatoes.
  2. Chop them all up.
  3. Prepare the rest of your ingredients.
  4. Add all ingredients to a large pot (probably the largest you own). Stir in ½ cup water and bring the mix to a boil.
  5. Once the mixture boils, reduce it to a simmer and stir regularly.
  6. Cook it all down, stirring all the while to make sure it doesn’t stick or burn, until the texture is thick and no longer runny. For 10 lbs. of tomatoes (plus the extra ingredients), this took about 2.5 to 3 hours to reduce to a thick "jam-like" chutney.
  7. Add the chutney to sterilized jars to enjoy or gift for immediate eating, or freeze them for later. I enjoyed a half pint when I made it, gifted another, and then froze the rest for a dark winter’s day when dreaming of fresh tomatoes off the vine becomes a daily occurrence.